Need a tried and true recipe for Nectarine Jelly/Jam. Want to make it and give as Christmas gifts.

Thanks!

-- Tammy (gregandtammy@interbel.net), September 18, 2000

Answers

I use the same recipe as I do for peach jam -- just substitute the nectarines. It's a gorgeous color -- and the taste is a little bit of heaven come January!!! I think nectarines are the fruit that come closest to retaining their true flavor in jam -- everything else takes on that sugary taste -- but not this!

-- Tracy (trimmer@westzone.com), September 18, 2000.

The nectarine/plum jam recipe in the Ball Blue Book is a winner. We never have enough of it. What a great and easy combo.

-- Anne (HT@HM.com), September 18, 2000.

Thank You. I tried the Ball recipe and you are right, it is excellent.

-- Tammy Hall (gregandtammy@interbel.net), September 19, 2000.

Here's something different. Nectarine Chutney: 1/2c white wine vinegar...1/2c water...1/2c brown sugar...2 unpeeled fine large lemons-put the juice in the pot, chop the rind...1/2c green ginger, coarsely chopped. 1/2c pecans chopped...3cloves garlic, crushed...1t. mustard seed...1/2t crushed chili peppers...Simmer the whole thing gently for about 1/2 hour til the thickness suits you. makes 5 1/2 pints. Haven't tried it, but you never know. Supposed to be good withshrimp and other fish curries.

-- Cindy (atilrthehony_1@yahoo.com), September 19, 2000.